How Long Does a Spit Braai Take?
A spit braai takes four to six hours on the coals for a whole 18 to 22 kg lamb, five to six hours for a whole pig, about two hours for whole chickens and three to four hours for beef roasts. Setting up and lighting the coals takes about 30 minutes and the meat rests for 20 to 30 minutes, which is why the chef arrives four to seven hours before the meal.
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How Long Does a Spit Braai Take for Each Meat?
Lamb takes four to six hours on the coals, a whole pig five to six, chickens about two and beef three to four.
| Meat | Size | Time on the coals | Chef arrives before the meal |
|---|---|---|---|
| Lamb | 18–22 kg whole | 4–6 hours | 5–7 hours |
| Pork | Whole pig | 5–6 hours | 6–7 hours |
| Chicken | Whole chickens on one rod | About 2 hours | About 4 hours |
| Beef | Tied roasts | 3–4 hours | 4–5 hours |
What Changes the Cooking Time
- Weight: a 22 kg lamb needs one to two hours more than an 18 kg lamb.
- Wind: a south-easter pulls heat off the coals and the meat, which is why the spit stands behind a wall or a canvas windbreak in Somerset West and Strand.
- Coal heat and the gap between the coals and the meat.
- Starting temperature: meat straight from a cold room takes longer than meat at room temperature.
How to Tell When the Lamb Is Done
A probe in the thickest part of the leg reads about 70 °C, the juices run clear and the leg joint moves freely. The lamb rests for 20 to 30 minutes before carving so the juices settle. Doneness temperatures for pink to well-done lamb are in leg of lamb on a spit.
Timeline for a 20 kg Lamb Served at 6:30 pm
| Time | Step |
|---|---|
| 12:00 | Chef arrives, sets up the machine and the gazebo, and lights the coals |
| 12:30 | Lamb clamped on and turning |
| 17:30 | Probe check in the thickest part of the leg |
| 17:30–18:00 | Lamb rests |
| 18:00 | Carving at the buffet |
| 18:30 | Serving |
A 22 kg lamb goes on about an hour earlier; an 18 kg lamb about an hour later.
Spit Braai Menus by Meat
A lamb spit braai takes four to six hours on the coals. A pork spit braai takes five to six hours. A chicken spit braai takes about two hours. A beef spit braai takes three to four hours. Hosts who cook it themselves use spit braai hire, which sets out the charcoal machine and the DIY checklist. Side dishes are in spit braai menu ideas.
How Long a Spit Braai Takes — Frequently Asked Questions
How long does a whole lamb take on a spit?
A whole 18 to 22 kg lamb takes four to six hours on a spit over coals, plus about 30 minutes to set up and light the coals and 20 to 30 minutes to rest before carving.
How do you know when a spit lamb is done?
A spit lamb is done when a probe in the thickest part of the leg reads about 70 °C, the juices run clear and the leg joint moves freely.
Does wind make a spit braai take longer?
Yes. Wind pulls heat off the coals and the meat, and a windy day adds cooking time. A windbreak and banked coals recover most of the lost time.
Let the Chef Keep Time
The chef arrives four to seven hours ahead, depending on the meat, and serves on time.
Spit Braai Feast offers spit braai catering in the Cape Winelands with a chef on site and spit braai hire of the charcoal machine for hosts who cook.